For the Eggnog Dough

1. In a 2 cup liquid measuring cup, add in the egg nog and heat until it reaches 100-110 degrees. We are using warmed eggnog in lieu of warm milk or warm water in this recipe to keep it tender.
2. Pour in the instant rise yeast, and gently mix to combine and hydrate the yeast. Allow it to sit aside for about 5 minutes. It will start to bubble and activate.
3. Into the bowl of a stand mixer, add in the dry ingredients, flour, sugar, salt, and cornstarch. I recommend a digital scale to measure your dry ingredients. Attach the bowl to your stand mixer, and use a dough hook attachment.
4. Turn the mixer onto low speed. Crack the eggs, vanilla, and rum extract into the yeast mixture and gently mix to break apart the eggs. Slowly pour the whole liquid mixture into the dry ingredients and allow it to combine and create a shaggy dough.
5. Next, add in the softened butter a couple tablespoons at a time waiting 45 seconds to 1 minutes between additions. Mix until the dough combines and becomes smooth, pulling away from the sides of the bowl. It will still look “attached” at the bottom. If the dough is too wet, add a couple of tablespoons of flour to the mixture until it pulls away.
6. Cover the bowl with plastic wrap and place it into a warm place to allow the dough to do its first rise (or proof), about 1 hour to 1 hour 15 minutes. The dough ball should nearly double in size.

For the filling

1. In a small bowl, whisk together the cinnamon, ground nutmeg, salt, and brown sugar. Set aside. In a small bowl, melt the butter. Set aside.

Making the rolls

1. To fill the cinnamon rolls, roll out the dough on a large pastry mat or floured work surface with your rolling pin. If the dough springs back, allow it a couple of minutes to relax. Roll it into a rectangle, about 20-22 inches wide, and 15 inches tall.
2. Brush the top of the dough with the melted butter. Sprinkle the brown sugar cinnamon mixture evenly over the dough, leaving a 1″ strip free at the bottom to secure the ends when rolled.
3. Starting at the top, and working back towards you, gently roll the dough into a cylinder. When you reach the last 1″, pinch the end of the dough to the roll to secure. Then lift the dough and place the seam at the bottom to keep it held in place.
4. Using a sharp knife, or the dental floss trick (see video here), cut the rolls into even sizes, making 12 rolls.
5. Place them swirled side up in a 9×13 baking dish, or my favorite lasagna pan. Cover with plastic wrap and rise in a warm place for about 1 hour, until doubled in size. While they are rising, allow the oven to preheat at 350 degrees.
6. Bake the rolls for 30-40 minutes, testing every 5 minutes until the rolls reach 200 degrees on an instant read thermometer and the rolls are golden brown.  Allow them to cool on a wire rack.